Wednesday, July 27, 2011

Smoked Salmon and Spud Spring Rolls

During the three weeks and shortly before the Nine Days (where people traditionally avoid meat dishes), Chef Avram Wiseman shares a delicious recipe for meatless spring rolls that is sure to elevate whatever meal you choose to serve them with.

3 lbs Potatoes, Yukon gold
2 oz, Butter
3 Egg yolks
Salt and pepper to taste

12 oz. Smoked salmon, julienne
1 bunch Chives, finely cut
1 package Spring roll wrappers
2 Eggs


Peel and cut the potatoes into 11/2 inch cubes. Place in a large saucepan and cover with cold water. Add a pinch of salt and place over high heat. Bring the potatoes to a boil. Boil until tender. Drain well.

Add the butter, salt, pepper and slowly add the egg yolks, one at a time to make sure you don't scramble the eggs. Pass the mixture through a food mill or mash finely. Let cool to room temperature.

Add the salmon julienne and the cut chives to the potato mixture.

Place a teaspoon of mix on a spring roll wrapper. Roll into a spring roll shape and seal with egg wash. Refrigerate on parchment paper.

Deep fry in oil that has been heated to 325°. Fry to a crispy golden brown. Drain on a wire rack and garnish with chopped chives. Serve immediately.

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